Starting from the 19th Dec you can get festive with our new set menus. Every year we try to make experiment something new to help you celebrate the best time of the year. This year, 88 Lounge’s guests can try two sets, a 3-course or a 5-course. Sure, these food are nice, but how to fully appreciate them is not an easy job. But no worries! Leave that to us! For each dish, 88 Lounge will suggest a pairing that’ll take your meal to another whole level.
Foie gras, cider caramel French toast, confit apples
Rich, savory foie gras makes a fine meal for anytime of the day. Sweet caramelized apple wedges laying beautifully on the side. Top all that on a browned, crispy French toast then it’s pretty much perfect. This delightful appetizer works well with most white or a fresh Riesling that is mildly sweet with light minerality like the Dr. Loosen Mosel. As part our Festive Fever event, You can enjoy this dish in the 5-course meal option.
88 Lounge suggest: Dr. Loosen Mosel Riesling
Salmon carpaccio with orange, lime, coriander and green apples
Carpaccio is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions. Fresh salmon is sliced into paper-thin strips with a tempting pinkish color. We drizzle them with olive oil and lemon juice for a more sensational flavor. Crunchy green apples on the sides add in a just-right sweetness and also help clean your palate.
For a raw dish like this, we’d go with the Carmen Premier 1850 Reserva. Complex flavors from prolonged aging in barrels with notes of vanilla, toast, and traces of raspberry and plum. Great body and length with balanced acidity, and pleasant, rounded tannins. Pairs well with red meat and hearty dishes
88 Lounge suggests: Carmen Premier 1850 Reserva
Amuse bouche / Salad
Cauliflower Soup with Seared Scallops, Lemon Oil, and Caviar
A fascinating combination of densely nutritious food served in one light dish to push your appetite even further. Cauliflower soup is as gentle as it could be. The flavor is enhanced greatly by the seared-to-perfection scallops. They retain the signature sweetness of seafood inside a browned, inviting exterior. Add in some aromatic caviar and to officially make this a seafood dish. Lemon oil is a nice touch for many seafood creations.
Striking a perfect balance between youthfulness and maturity, seduction and character, freshness and vinosity, Brut Premier is a champagne that will accompany just about any food nicely, but seafood enjoy the richness more than others.
88 Lounge suggests: Louis Roederer Brut Champagne
Garlic herb beef tenderloin
Beef tenderloin is one of the leanest meats from a cow. This is the most tender cut of beef that is available. It is known to be a prize cut of meat, the most decadent above all! With this blessed meat, we seared and roasted it with garlic herb seasonings all baked to a buttery perfection. A tasty, filling meal for any occasion. It befriends most red out there but prefers one with moderate tannin level to tame the richness in the meat.
Full and generous on the palate, structured by delicate, silky tannins, coated in fresh, juicy fruit, Château Pey La Tour – Réserve is a good candidate for this dish.
88 Lounge suggests: Château Pey La Tour – Réserve
Sous vide duck breast with beet, wild raspberry & porto sauce
This incredible complex duck recipe is just perfect for a cold day’s get together. Tender duck breast is cooked to a tempting brown. This dish gets even more colorful with beet and raspberry combo. The aromatic port sauce adds more depth (and color) to the dish.
The Domaine Faiveley Mercurey’s nose reveals notes of black and red fruits combined with subtle woody and smoky notes. It diversify the dish and it’s smooth tannins tame the fatty duck skin.
88 Lounge suggests: Domaine Faiveley Mercurey
Chestnut Mont blanc
This desert is a swift combination of chestnut purée piled on top of meringue rounds that are topped with whipped cream for a classic dessert. So many texture packed into one simple tart: soft, creamy, and crunchy. It’s a perfect way to wrap up a course meal! And no. You don’t need a wine for this.